Wow this carrot and coriander soup has an intense color and flavor thanks to the spice blend. Clear out your veggie drawer and make it this week!
This post contains affiliate links for your convenience. If you click on them and make a purchase I’ll receive a commision at no extra charge to you. For more information, see my disclosure here.
I like to use notebooks when making plans for the blog. I keep recipe ideas, track the process of a post, make lists and take notes. I found this recipe tucked away inside one of the first notebooks I used for Lydia’s Flexitarian Kitchen. It was handwritten and I’m afraid I neglected to make note of the source as I did for other recipes.
Carrots in Spain are sold by weight. The fruterías sell them with the tops on (the vender will kindly cut them off for you before weighing). In the supermercados you’ll find carrots in bags by the half or whole kilo. You’ll need a pound and a half for the soup. That’s 8 or 9 regular sized carrots for those of you who fuss about these things like I do.
It’s a very simple soup. Carrots and onions are simmered in a seasoned stock until very tender; plan to let the soup cook for at least 40 minutes. The spices add color and flavor as the vegetables cook. Once the carrots are tender and flavorful the entire soup is pureed with your preferred gadget. If necessary the soup can be passed through a strainer to make it smoother. That’s too much like work to me, I call it “rustic” and dig in.
Most of the color comes from the paprika. I used pimentón de la Vera dulce the smoky non-spicy variety from the middle of Spain.
The coriander is also known as cilantro. In the US the seeds, whether ground or whole, are called coriander and the leaves cilantro. I had to purchase the seeds and pound them in my mortar and pestle. The kitchen started to smell good before the cooking began.
This batch of carrot and coriander soup was made with vegan ingredients. I found a new brand of vegan “cream” I wanted to try. It was a good addition. It didn’t taste like cream, of course, but it added a nice creamy texture and helped tone down the heat of the spices. Oh yes, there’s heat. But you can adjust it to suit your palate. Naturally, if you’d rather use chicken broth and real cream (or Greek yogurt) feel free. It will be fine.
- 2 tablespoons olive oil
- pinch red pepper flakes
- 1½ pound carrots, peeled and chunked
- 1 bay leaf
- 1 teaspoon ground cumin
- ½ - 1 teaspoon ground cayenne
- 1 teaspoon ground coriander
- 2 teaspoons smoky paprika, the sweet kind
- 6 cups vegetable stock (I used soup base)
- salt and pepper to taste
- 1 cup vegan cream, keep back a tablespoon or so for garnish
- chopped cilantro
- In a large dutch oven, heat the oil and red pepper flakes together.
- Add the onions and cook of medium high heat until they soften.
- Stir in the seasonings and add the vegetable stock.
- Add the carrots to the pot and bring to a boil.
- Once boiling reduce the heat to a simmer and cover the pot with a lid.
- Cook until the carrots are very tender, 30 or 40 minutes.
- Turn off the heat and puree the soup. I used a stick blender and the carrots broke up nicely.
- Taste and adjust the seasoning.
- Stir in the vegan cream, taste and adjust again.
- To serve, ladle into bowls and drizzle with a little more cream. Garnish with chopped cilantro.
I noticed a few other recipes patiently waiting to be prepared in my original notebook. Look for them later.
Photo credits for carrots and Egyptian spice market: Pixabay